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Monday, March 7, 2011

Wicked Good Pecan Rolls

From the kitchen of One Perfect Bite...If you enjoy ooey, gooey, warm and chewy sweets, these rolls are meant for you. I made a large batch of them this week as a pre-Lenten treat for our neighbors and the Silver Fox. I also managed to freeze some for brunch on Easter Sunday. This recipe is another that I've pieced together from various sources. Rather than make a brioche dough, I used one developed for a challah that appeared in The New York Times Bread and Soup Cookbook. The recipe is a golden oldie, but it makes a gorgeous egg bread that is hard to beat. When I make challah I divide the dough, using half for bread and half for sweet rolls of one type or another. This is a dough that can be made with a stand mixer, so, while some kneading is required, I would classify it as easy to prepare. The filling is one I learned to make as a child and the topping comes Mark McGough who developed it for Martha Stewart. This is a very rich pastry that is made in Texas-sized muffin pans. If you prefer more modest bites, standard muffin pans can be used, though they will cook more quickly. My only caution, large or small, is to make certain the rolls are done before you remove them from the oven. Once they're out of the oven the pans should be inverted before the topping has time to set. This recipe makes wonderful rolls. If you like pecan rolls or sticky buns, you'll love these. Here are the composite recipes.

Ingredients:Dough5-1/2 to 6-1/2 cups flour, unsifted3 tablespoons sugar1-1/2 teaspoons salt2-1/4 teaspoons active dry yeast1/2 cup butter or margarine, softenedPinch of powdered saffron for color (optional)1 cup warm water4 eggs, at room temperatureFilling3/4 cup granulated sugar4 teaspoons ground cinnamon6 tablespoons unsalted butter, room temperatureTopping1/2 cup (1 stick) unsalted butter1-1/2 cups packed light-brown sugar1-1/2 cups pecan or walnut pieces1/4 cup corn syrupDirections:1) To make dough: Combine 1-1/4 cups of flour, sugar, salt and yeast in a large bowl. Mix in softened butter. if using, stir saffron into warm water until it dissolves. Add a little at a time to flour mixture and blend thoroughly. Beat for 2 minutes with an electric mixer at medium speed, scraping bowl occasionally. Blend eggs into batter, one at a time. Stir another 1/2 cup of flour into batter and beat at high speed for 2 minutes, scraping bowl occasionally. Blend in enough additional flour to make a soft dough. (I used a total of 5-1/2 cups flour) Knead dough on a lightly floured board about 8 to 10 minutes or until it is smooth and elastic. Place dough in a greased bowl, turning it once to grease top. Cover and allow the dough to rise in a warm, draft free place until double in bulk (approximately one hour). Punch dough down and let rise again until it has again doubled in size, about 45 to 60 minutes.2) To make filling: Combine sugar and cinnamon in a small bowl. Set aside.3) To make topping: Spray two 6 cup Texas-size muffin tins with nonstick spray. Melt butter in a medium sauce pan set over moderate heat. Stir in brown sugar, corn syrup and toasted pecan pieces. Cook until sugar is dissolved. Divide mixture among muffin cups.4) To assemble: Turn dough onto a lightly floured work surface. Roll dough to form a 12 x 12-inch square. Spread 6 tablespoons butter over dough. Sprinkle with cinnamon-sugar mixture. Roll dough into a cylinder. Use a sharp serrated knife to cut cylinder into 12 (1-inch each) slices. Transfer slices to muffin tins. Cover and let rise for 40 minutes.5) To bake: Preheat oven to 350 degrees F. Place muffin tins on baking sheets to catch drips. Transfer to oven and bake until lightly brown, about 35 minutes. Remove from oven and immediately invert onto heatproof racks. Let sit for two minutes. Remove tins and continue to cool to room temperature. Yield: 12 pecan rolls.

94 comments
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What a georgous sight!! I imagine one of these with a cup of coffee would be almost a meal, though a forbidden one! Who wants to wait till dessert? Anything that even vaguely resembles this, Phil calls stickey buns. He lumps them all unde this one generic term. And I guess if it's shaped like a bun, and it's stickey, he has a point!

As a kid, pecan rolls would make me run the other way. Something about pecans on rolls that were sort of like cinnamon rolls but not..just didn't sit well with me!! lol Another food aversion I have overcome, thank god!!! These look so wonderfully gooey!!!

This photo is an inspiration for me to get in the kitchen and cook these. My husband will be in heaven. To make it easier just send me yours that are in the freezer! Thanks for the link. You are so kind.

Sold! I never make sticky buns because they are labor-intensive and you can't make them ahead of time (as opposed something you can make the night before and pop into the oven the next am). But I really, really need to because I LOVE THEM!!

I usually don't pay must attantion to posts for sweets, but this is an exception - I love pecan rolls. When I was a kid, after the movies, we'd go to the downtown restaurant and get a pecan roll - sliced into three pieces and grilled in butter - I still drool when I think of them.

Oh, what decadent deliciousness, Mary. :-) Just seeing this picture makes me think of lazy Saturday mornings in my grandmother's kitchen, sunshine streaming through the windows as us kids sit around in our pjs munching on her baking. :-)

Oh Mary, you are killing me with this one! I am at work and forgot my lunch and have nothing better then a McDonald's to choose from and you are tempting me with fresh hot homemade pecan rolls!! I guess I will just have to close my eyes and dream of the first bite.

OHHHH so yummy - I want to go home and make some right now! Oh but wait, I'm stuck in this cubicle for another 6 hours. Thanks for sharing the recipe, I'm always on the lookout for THAT SPECIAL DOUGH. We had something like these in our longhouse meal yesterday - I wish I'd taken a picture of our longhouse table...a table laden with delicious traditional "NDN" foods and then there, in sticky sweet glory - OUR version of WICKED GOOD PECAN ROLLS

This has to be my all-time favorite naughty indulgence. Thanks for brightening my Monday. Wow! I wish that I was sitting in your kitchen with that big plate of cinnamon rolls fresh from the oven right in front of me.

I'm craving cinnamon rolls/sticky buns/ pecan rolls after all of your delicious posts! Beautiful pictures as well! I'm sure your family and friends were absolutely thrilled with these delicious pecan rolls and thats a great idea to freeze some for Easter as well!

Wow Mary! You have me drooling with just the picture of these pecan rolls! I have not had much success with sweet rolls of any kind, but am determined to become as good at making them as I am at eating them! Thanks for stopping by my blog and saying HI! I love hearing from everyone who stops by! I'm going to browse through your recipes and I know I will be inspired.

Oh, yes. These look wickedly good! And thank you so much for your encouragement, Mary, during your recent visit! Will definitely look at Jamie's blog, too. Look forward to learning some wonderful things from you. :)

I am a 66 year old man living in Thailand and it is difficult to find good American food to buy here. So, I am forced to cook. I had to try these as I love pecan rolls. They came out absolutely delicious. I waited about 10 minutes after cooking before I had to have one. Decadent! Karo syrup here costs a fortune ($10) and pecans for this were about $9. It was well worth. I didn't have muffin pans so used a 9X13 pan for a substitute and it worked well. Thank you so much for this recipe.

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